INGREDIENTS

• 12, “6 corn tortillas
• ½ cup vegetable oil, hot water, or broth, divided
• 1 small onion diced
• 1 T. minced garlic
• 2 T. chopped, fresh cilantro
• 2 lbs. fresh spinach, cooked and well drained
• Juice of one lime
• 1 lb. Chihuahua Cheese
• 2 cups Garden Enchilada Sauce (see recipe below)

INSTRUCTIONS

Preheat oven to 350° F. Heat ¼ cup of the oil in a small skillet over low heat. (You can substitute either water or some warm broth for a lower fat version.) Add tortillas to hot oil one at a time. Turn over quickly and remove to paper towel to drain. Set tortillas aside. Add remaining oil to pan if needed and sauté onion and garlic until onions are very soft and slightly brown. Place onions in bowl and mix with cilantro, spinach, and lime juice. To assemble: Place ½ oz. of cheese in each tortilla along with about 2 oz. of the spinach mixture. Roll tortillas and place in oiled baking dish. Top with Garden Enchilada Sauce and a little more cheese. Bake for 30 minutes.

GARDEN ENCHILADA SAUCE INGREDIENTS

• 1 T. lard or olive oil
• 1 lb. fresh tomatillos
• 2 Anaheim chiles
• 1 small Poblano chile
• 1 small onion, diced
• 1 large clove garlic, minced
• About 1 pound of fresh tomatoes
• Juice of two limes
• 6 sprigs cilantro
• Salt to taste
• Pinch of Turbinado or date sugar
• 1 to 2 cups vegetable stock

INSTRUCTIONS

Heat oil in a large skillet over medium high heat. Remove stems, tops, and seeds from the tomatillos and the chiles. Remove skin from the onion and core the tomatoes. Cut all of the vegetables into quarters and place in skillet. Cook for 8 to 10 minutes, tossing frequently until they begin to soften. Remove vegetables from pan and drain off any excess oil. Place vegetables in blender with the lime juice, cilantro, salt, and sugar. Add vegetable stock to reach desired consistency.

INGREDIENTS

• 2, 5 oz. mahi mahi fillets
• Salt and pepper
• Mrs. Dash Extra Spicy seasoning
• ¼ cup cashews; very finely chopped
• ¼ cup unsweetened coconut; finely shredded
• 1 Tbs. tapioca or arrowroot flour
• 1 medium orange; peeled and roughly chopped
• 1 medium banana; peeled and sliced
• ¼ cup red onion; finely chopped
• 1 medium poblaño pepper; roasted, peeled, seeded and diced
• ¼ cup cilantro; chopped
• Salt to taste

INSTRUCTIONS

Preheat oven to 400°F. Mix together the cashews, coconut and tapioca flour in a small bowl. In a separate, larger bowl, combine the orange, banana, red onion, poblaño, cilantro, and season with salt as needed. Cover with plastic wrap and refrigerate until the fish is ready. Pat the fish dry with a paper towel and place on a lightly greased baking sheet. Sprinkle with salt, pepper and the spicy seasoning blend, then top each fillet with the cashew/coconut mixture, divided evenly. Bake the fish for 18-20 minutes, or until it flakes easily with a fork. Top with the orange-banana salsa and serve.

INGREDIENTS

• 2-4 cactus pads (about 2 cups diced)
• 8 tomatillos
• 2 poblaños
• 2 jalapeños
• 1-2 serraños
• ½ white onion
• 2 garlic cloves
• 1 Tbs. white vinegar
• ¼ cup lime juice
• 1 tspn. garlic salt
• ¼ tspn. salt
• Handful of chopped cilantro; if serving fresh (do not add cilantro if you choose to can the salsa)

INSTRUCTIONS

Bring a pot of water to a boil, meanwhile remove the husks from the tomatillos and rinse them to remove the sticky residue. Toss them in the boiling water and cook for about 5 minutes, until they change color and begin to soften. Be sure to remove them before they burst and save the pot of water, you’ll use it to cook the cactus. While you are watching your tomatillos you can prepare all the remaining veggies on a hot, dry cast iron skillet. Turn the veggies occasionally, making sure all sides are blackened. Once they are done place the poblaños in a paper bag for a few minutes, then remove the skin (leave the skin on the other peppers). Remove the stems and seeds from all the peppers (leave in the seeds to add more heat if you like) and place them all in a food processor with the tomatillos. To prepare the cactus, take each pad and run it across an open flame to burn off the needles. Then remove the nubs with a vegetable peeler or sharp knife. Chop and place in boiling water for 2 minutes. Rinse in cold water and put in a food processor with other ingredients. Run the food processor to achieve desired consistency. Pour off into a pan and add lime juice, vinegar, and seasonings. Stir and bring to a gentle boil for 5 minutes. Remove from heat, top with a handful of chopped cilantro and serve with tortilla chips.